Subj : NYT E-Z Dinner - 79
To   : All
From : Dave Drum
Date : Thu Feb 01 2024 18:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Curry Lentils w/Sweet Potatoes & Spinach
 Categories: Beans, Vegetables, Curry, Herbs, Chilies
      Yield: 5 servings
 
      3 tb Olive oil
      1 lb Sweet potatoes; peeled, in
           - 3/4" cubes
      1 md Yellow onion; chopped
      3 tb Thai red curry paste
      3 cl Garlic; minced
      1    (1") piece fresh ginger;
           - peeled, grated
      1    Red chile, such as Fresno or
           - serrano, halved, seeds and
           - ribs removed, then minced
      1 ts Ground turmeric
      1 c  Red lentils; rinsed
      4 c  Vegetable stock
      2 ts Kosher salt; more to taste
     13 oz Can full-fat coconut milk
      5 oz Bag baby spinach
    1/2    Lime, juiced
           Fresh cilantro leaves; to
           - serve
           Toasted unsweetened coconut
           - flakes; to serve (opt)
 
  In a Dutch oven or pot, heat 2 tablespoons olive oil
  over medium-high. Add the sweet potatoes and cook,
  stirring occasionally, until browned all over, 5 to 7
  minutes. Transfer the browned sweet potatoes to a plate
  and set aside.
  
  Add the remaining 1 tablespoon olive oil to the pot and
  set the heat to medium-low. Add the onion and cook,
  stirring occasionally, until translucent, 4 to 6
  minutes. Add the curry paste, garlic, ginger, chile and
  turmeric, and cook until fragrant, about 1 minute.
  
  Add the lentils, stock, salt and browned sweet potatoes
  to the pot and bring to a boil over high. Lower the heat
  and simmer, uncovered, stirring occasionally, until the
  lentils are just tender, 20 to 25 minutes.
  
  Add the coconut milk and simmer, stirring occasionally,
  until the liquid has reduced and the lentils are creamy
  and falling apart, 15 to 20 minutes.
  
  Add the spinach and stir until just wilted, 2 to 3
  minutes. Off the heat, stir in the lime juice and season
  with salt to taste.
  
  Divide among shallow bowls and top with cilantro and
  coconut flakes, if using.
  
  By: Lidey Heuck
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There is always free cheese in a mouse trap.
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